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Carrot, Jicama and Orange Salad

NotesVideo: How to Cut Oranges

Recipe Notes

  • Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.

 

 

Ingredients

3 cups
jicama, peeled and cut into small pieces (about 1 small jicama)
1 cup
carrots, peeled and coarsely grated (about 2 medium carrots)
2 cups
oranges, peeled and cut into small pieces (about 2 small oranges)
2 teaspoons
oil
2 Tablespoons
orange juice (juice from 1/4 orange)
1 Tablespoon
honey
2 teaspoons
lime juice
1⁄4 teaspoon
salt

Directions

  1. In a medium bowl, mix jicama, carrots, and oranges.
  2. In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
  3. Pour over the salad and stir lightly.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.
Carrot, Jicama and Orange Salad
Prep time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 03/25/20

4 Comments for "Carrot, Jicama and Orange Salad"

Jicama is often one of the vegetable snacks students get during the school day as part of the Fresh Fruit & Vegetable Program (FFVP). So, I made this recipe in my cooking & nutrition ed classes to show one way jicama can be used in a recipe. Kids really enjoyed it!
Cilantro is a great addition to this recipe as well.

Oh my! This is now a favourite salad! Will make this again.

We have made this recipe many time we love it, but we left out the honey and the olive oil and insted we added some chilli powder and the kids love it.

This salad is great without vegetable oil, too!  I have also substituted turnips for jicama (since they are also white, sweet, and crunchy) and I can grow them in a garden.